Gobi is striving to bring all its cakes to below 10% of processed sugar within the next five years. Gobi’s ambitious goal is to achieve zero sugar in all its desserts. It’s almost unheard off for any dessert house to create sugarless desserts. Gobi doesn’t use saccharine to replace the processed sugar. When the folks in Gobi say zero process sugar, they really mean zero processed sugar, zero saccharine. Gobi is able to achieve very low sugar in their cakes by using high grade chocolate, fruits and enzymes which are naturally sweet.
|Meet the double chocolate fudge, the first cake in Gobi’s offerings to be less than 10% processed sugar. This seven layer decadent cake is not only less than 10% gross sugar content, it’s tastier than ever. The flavor an awesome blend of high grade cocoa and dark chocolate to satiate the deep craving for dessert yet be healthy.|
|Macha Azuki has been Gobi’s greatest achievement. We’re probably the only pastisserie that uses Sencha (新茶）. Sencha is strong in taste and hard to come by in Singapore. By right, our Macha Azuki should be called Sencha Azuki. This beautiful green cake is less than 10%. Read more about it here: http://gobi.com.sg/?p=430|
|Gobi’s zero sugar roadmap||
Less than 20 in 3 years 2018
Less than 10 in 5 years by 2020
Zero in 10 years by 2025
Mid year Progress Report
98% of Gobi’s cakes are under 20% process sugar. 50% of Gobi’s products are under 15%. 2 products the Macha and Double Fudge are under 10% process sugar.